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"chocolate coffee cake - www.kitchenmai.com"
Kitchen Mai

Whole wheat chocolate and coffee cake

A deliciously soft and spongy chocolate coffee cake made with whole wheat flour, olive oil and sweetened with maple syrup. A warm slice of this with a scoop of vanilla ice cream is heaven!
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Prep Time 15 minutes
Cook Time 50 minutes
Servings: 10 people
Course: Dessert
Cuisine: European
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups wholewheat flour
  • ¼ cup fine dark cocoa powder
  • 4 tbsp instant coffee powder
  • 1 tsp vanilla essence
  • 1 cup hot water
  • 1 cup buttermilk
  • 1 cup maple syrup
  • ¼ cup olive oil
  • 3 large eggs
  • 1 tsp salt
  • 1 tsp baking powder
  • ½ tsp baking soda
For the chocolate ganache
  • ½ cup dark chocolate chips or semi sweet chocolate chips
  • ¼ cup whipping cream
  • 1 tbsp butter

Equipment

  • Oven

Method
 

  1. Mix the coffee powder in the hot water until completely dissolved
  2. In a mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda and salt. Whisk to combine. Pour in the buttermilk, coffee, vanilla essence and whisk well
  3. Break the eggs in, add the oil and maple syrup - whisk well to make a smooth, homogeneous batter
  4. Transfer to a parchment lined cake tin and bake in a preheated oven at 180 deg C for 50-55 minutes or until a skewer inserted in the center of the cake comes through clean
  5. Remove from the oven and let it cool to room temperature. Serve as is or proceed to coat the cake with chocolate ganache
To make the ganache
  1. Simmer the cream in a saucepan until it comes to a gentle boil. Remove from heat and pour over the chocolate chips and butter
  2. Let it sit for 5 minutes and then mix through with a spatula until well combined. Refrigerate for an hour
  3. Once the cake has cooled, spread the ganache all over it and garnish with fresh berries of your choice
    "chocolate coffee cake - www.kitchenmai.com"

Notes

  • To make buttermilk, add a tablespoon of vinegar to a cup of milk, let it rest for 10 minutes and then use
  • You can also use honey instead of the maple syrup
  • 1 cup = 250 millilitres
  • tbsp - tablespoon
  • tsp - teaspoon